4-6 boneless chicken breast, skinless with rib meat
2 c. cooked instant rice
1 can cream of mushroom soup
1 can celery soup
1 env. dry onion mushroom soup
1 (8 oz.) can mushroom pieces (opt.)
1 1/2 c. thinly sliced celery & carrots

Place cooked rice evenly in bottom of shallow baking dish. (If using mushrooms or celery and carrots, sprinkle over rice.) Mix the 2 soups together and spoon over rice. Place chicken breast over the rice and sprinkle dry onion soup over chicken. Seal tightly with aluminum foil and bake for 2 hours at 325 to 350 degrees. DO NOT OPEN WHILE BAKING. Serves 4 to 6.